Results 21 to 30 of about 126,616 (285)
Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration ...
Ziyu Wang +3 more
doaj +1 more source
Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
Gels, 2022 Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol.
Artur J. Martins +5 more
doaj +1 more source
Preparation of Protein Oleogels: Effect on Structure and Functionality
Foods, 2020 Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of ...
Annika Feichtinger, Elke Scholten
doaj +1 more source
Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates [PDF]
, 2015 Physical trapping of a hydrophobic liquid oil in a matrix of water-soluble biopolymers was achieved using a facile two-step process by first formulating a surfactant-free oil-in-water emulsion stabilized by biopolymers (a protein and a polysaccharide ...
Adelmann H. +59 more
core +3 more sources
Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin [PDF]
, 2013 The aim of the study was the application of a recently published method, using structuring parameters calculated from dG′/dt, for the characterisation of the pectin sugar acid gelation process.
Berthold, Almuth +5 more
core +1 more source
Chemical Engineering Transactions, 2023 Reducing the intake of harmful trans-fats and saturated fats in the diet, by replacing detrimental fats with healthier oils, without affecting the organoleptic properties of the food product, represent a formidable challenge for the scientific community.
Annachiara Pirozzi, Francesco Donsì
doaj +1 more source
The parallel lives of polysaccharides in food and pharmaceutical formulations [PDF]
, 2015 The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional ...
Kontogiorgos, Vassilis +2 more
core +1 more source
Rheological, thermal, and microstructural data of lemon essential oil structured with fatty gelators
Data in Brief, 2020 Traditionally, oil structuring has been conducted merely in vegetable oils. Alternatively, essential oil structuring provides a great opportunity to develop the topical application of these oils without causing allergic contact dermatitis and improving ...
Sergio Cabrera, John Rojas
doaj +1 more source
Structural transformation and the oil price [PDF]
Review of Economic Dynamics, 2014 Abstract What part of the high oil price can be explained by structural transformation in the developing world? Will continued structural transformation in these countries result in a permanently higher oil price? To address these issues I identify an inverted-U shaped relationship in the data between aggregate oil intensity and the extent of ...
openaire +2 more sources
Influence of pH on mechanical relaxations in high solids lm-pectin preparations [PDF]
, 2015 The influence of pH on the mechanical relaxation of LM-pectin in the presence of co-solute has been investigated by means of differential scanning calorimetry, ζ-potential measurements and small deformation dynamic oscillation in shear.
Al-Ruqaie +42 more
core +1 more source